These muffins are moist, delicious and contain no starch! They are grain-free, gluten-free and refined sugar-free, which makes them a guilt-free sweet treat. They are pretty easy to make, and you can modify them by adding vegan chocolate chips, fruits or nuts.

Gluten-Free Coconut Muffins [Vegan]


Cooking Time




  • 3/4 cup coconut flour
  • 1/3 cup maple syrup
  • 2 tablespoons Egg replacer powder
  • 8 tablespoons very hot water
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1 cup almond butter
  • 1 teaspoon vanilla extract
  • 1/2 shredded unsweetened coconut
  • Coconut oil for greasing the pan


1. Preheat oven to 350ºF. 2. Grease 12-cup or 24-mini-cup nonstick muffin tin with coconut oil. 3. Combine egg replacer powder and hot water in a medium bowl or a bowl of a stand mixer and whisk well. Add maple syrup, oil, almond butter and vanilla and mix well. ​ 4. Add the rest of the ingredients and mix well using a large spoon or stand mixer with paddle attachment. ​ 5. Distribute batter evenly into prepared pans, filling each 3/4 full. 6. Bake for 20-25 mins, or until a wooden skewer inserted into the center of a muffin comes out clean. ​ 7. Allow muffins to cool 5-10 minutes before serving.

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